Easy and quick focaccia with instant yeast doesn’t need any rising time because it doesn’t use brewer’s yeast but instant yeast for savory pies. The no-rise focaccia is very convenient if you arrive home at the last minute and don’t know what to prepare for lunch or dinner. You can make it in no time and fill it in many different ways according to your tastes or the ingredients you have in the fridge or pantry. This stuffed focaccia is also delicious eaten at room temperature, making it great to bring to work for a lunch break. If you also love focaccias, I recommend checking out this collection FOCACCIA RECIPES FOR EVERY TASTE. Now let’s see how to make focaccia with instant yeast and no rising, and if you try it, let me know. Barbara

I recommend trying these focaccia recipes too:

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make focaccia with instant yeast

2 1/2 cups all-purpose flour
1/3 cup milk
1/3 cup water
1 packet instant yeast for savory preparations
2 tbsp extra virgin olive oil
2 tsp salt
3.5 oz cooked ham
3.5 oz mozzarella for pizza
as needed tomato sauce
as needed extra virgin olive oil
as needed salt
as needed oregano

Tools

Aluminum baking pan 9.5 inches

How to prepare focaccia with instant yeast

Let’s start making the focaccia with instant yeast, pour the flour and instant yeast in a bowl,
add the milk
the water,
the extra virgin olive oil,
the salt and knead until you get a compact and homogeneous dough.
Let the dough rest in the bowl covered with a cloth for 10 minutes.
Meanwhile, cut the mozzarella for pizza or another stretched curd cheese like scamorza or provola into pieces.
Pour the tomato sauce into a bowl and season with extra virgin olive oil,
some salt,
and oregano, mix, and set aside.
Take the dough, place it on a pastry board or work surface, and work it well with your hands, then divide it into two parts.
Roll out one part first with your hands and then with a rolling pin
and place it in a pan lined with parchment paper.
Roll out the other piece of dough which will be used to close the focaccia and set it aside.
Stuff the focaccia with the ham,
the cheese
and the previously seasoned tomato sauce.
Cover the focaccia with the dough and close the edges by folding them.
Pierce the surface with a fork
and add extra virgin olive oil. Bake in a preheated static oven at 350°F for 25 minutes.
Once cooked, remove the focaccia with instant yeast from the oven, cut it, and serve it hot.